Steamed Radishes Food
BUTTER-STEWED RADISHES
Though we think of them as part of a crisp raw crudité platter, radishes are delicious cooked. Cooked radishes taste like young turnips, which makes sense, since they are related botanically. Simple to cook, they should be quickly simmered in a small amount of water with a knob of good butter and a little salt. Red radishes turn a dainty pink.
Provided by David Tanis
Categories dinner, easy, lunch, quick, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Trim the tops from the radishes, leaving 1/4 inch of green stem. Cut off the roots at the base of each radish, then cut radish in half from top to bottom. Soak radishes in a large bowl of lukewarm water, agitating them to loosen any clinging sand. Drain and rinse, then soak them in cold water. Soak and rinse a third time if necessary.
- Put radishes in a wide skillet and season well with salt and pepper. Add butter and 1 cup of water and bring to a boil over high heat. Cover and reduce heat to a brisk simmer. Cook radishes until tender when pierced but no further, about 5 minutes.
- Remove lid, raise heat and boil to evaporate most of the liquid. Serve in the buttery juices with sprinkling of dill.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 301 milligrams, Sugar 2 grams, TransFat 0 grams
STEAMED RADISHES WITH LEMON DILL BUTTER
Categories Side Steam Vegetarian Quick & Easy Lemon Radish Spring Dill Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 4
Steps:
- In a steamer set over boiling water steam the radishes, covered, for 5 minutes, or until they are just tender. In a large skillet melt the butter over moderately low heat, add the radishes, the lemon juice, the dill, and salt and pepper to taste, and heat the mixture, stirring, until the radishes are heated through.
STEAMED BUTTERED RADISHES - RADIS AU BEURRE à LA VAPEUR
A lovely and unusual side dish to all kind of roasts and birds. From the book "The French Farmhouse Kitchen" by Eileen Reece.
Provided by gemini08
Categories Vegetable
Time 15m
Yield 4 side dishes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove leaves and roots from radishes and wash quickly under cold running water. Do not allow them to soak. Peel and coarsely chop the onions.
- Melt half of the butter in a wide-based pan in which radishes can eventually be placed in one layer.
- When the butter foams, add the onions, season well and saute over low heat, shaking the pan so that they soften without coloring.
- Add the radishes and turn over the mixture with a wooden spoon.
- Pour into the pan just enough cold water to cover the bottom, cover with a well fitting lid and cook for 5 minutes, no more.
- Add the rest of the butter cut to in small pieces, stir well, test for seasoning and correct if necessary.
- Pour into a heated serving dish and serve immediately.
Nutrition Facts : Calories 129.4, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 117.5, Carbohydrate 6.4, Fiber 1.5, Sugar 3, Protein 1
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